RC Beef Base
A light brown moist granular economy base. Prepared, the product creates a rich, brown stock with the pleasant flavor and aroma characteristic of beef stock.
A light brown moist granular economy base. Prepared, the product creates a rich, brown stock with the pleasant flavor and aroma characteristic of beef stock. Made in the USA.
Product Usage
Prepare stock or seasoning by dissolving product in water. A soup base makes an excellent foundation for creating or enhancing stocks, sauces, and gravies. Use prepared stock to create home-style soups or to enhance pasta or rice dishes. Contact RC Fine Foods for recipe ideas or suggested uses.
Packaging
Packaged in HDPE (BPA/Phthalate-free) jars or pails. Each container has a lot code and “Best If Used By” date.
| Product Number | Package Size | Yield |
|---|---|---|
| 12101 | 12/1 lb jars | 5 gallons/pound |
| 12105 | 35 lb pail |
Product Storage
Store in a cool, dry place.
Shelf Life
12 months.
Ingredient Statement
Salt, palm oil, hydrolyzed vegetable protein (corn, soy and wheat), sugar, maltodextrin, hydrolyzed yeast protein, onion powder, monosodium glutamate, yeast extract, caramel color, spices, natural flavor, disodium inosinate and disodium guanylate.
Contains a bioengineered ingredient.
Allergens
Mix Only: Soy and Wheat.
Product preparation may add other allergens. Refer to labels on ingredients added.
Nutritional Information
Product prepared with water.
| Prepared | Per 100 grams (base) | |
| Weight or Serving Size | 6 g (1 cup) | 100 g |
| Calories | 20 | 314 |
| Total Fat | 1 g | 18.2 g |
| Saturated Fat | 0.5 g | 9.2 g |
| Trans Fat | 0 g | 0.1 g |
| Cholesterol | 0 mg | 0 mg |
| Sodium | 930 mg | 16,430 mg |
| Total Carbohydrates | 2 g | 27.7 g |
| Dietary Fiber | 0 g | 0.1 g |
| Total Sugars | 1 g | 12.6 g |
| Added Sugars | 1 g | 12.1 g |
| Protein | 0 g | 8.3 g |
| Vitamin D | 0 mcg | 0 mcg |
| Calcium | 1 mg | 19.8 mg |
| Iron | 0 mg | 0.5 mg |
| Potassium | 12 mg | 218 mg |
For Percentages of Daily Values, please refer to RC Nutritional Information Formats.
Revision Date: 06/27/2023 v.211006
